One-Pan Lemon Herb Chicken and Veggies (Gluten-Free Bliss!)
Okay, let's get cooking! I'm so excited to share one of my favorite weeknight lifesavers with you – a recipe that's not only completely gluten-free but also incredibly delicious and comforting. Honestly, this isn't just any gluten-free recipe; it's one that my family requests on repeat. The story behind it is kind of funny. I was trying to make a "fancy" meal for a small dinner party, and everything went sideways. The sauce curdled, the chicken was overcooked, basically, complete chaos. But out of that culinary disaster, this recipe was born – a simple, forgiving, and utterly satisfying dish that's become a staple in our home. Let's just say, sometimes the best food happens when things don't go as planned, right?
This recipe is a testament to how delicious and easy gluten-free cooking can be. It's a one-pan wonder, which means less cleanup (yay!) and maximum flavor. It's perfect for those busy weeknights when you need a quick, healthy, and satisfying meal without any fuss. Plus, it's endlessly customizable, so you can easily swap out veggies based on what you have on hand, or what's in season. Think of it as your culinary blank canvas!
Ingredients You'll Need:
- 1.5 lbs boneless, skinless chicken thighs (or breasts, if you prefer), cut into 1-inch pieces. I love thighs because they stay so juicy!
- 1 pound baby potatoes, halved or quartered if large.
- 1 large red onion, cut into wedges.
- 2 bell peppers (any color), seeded and cut into 1-inch pieces.
- 2 cloves garlic, minced.
- 1 lemon, juiced and zested.
- 2 tablespoons olive oil.
- 1 tablespoon dried Italian herbs.
- 1 teaspoon salt.
- ½ teaspoon black pepper.
- ½ cup gluten-free chicken broth (or vegetable broth).
- Fresh parsley, chopped, for garnish (optional, but highly recommended!)
Let's Get Cooking: Step-By-Step Instructions
- Preheat and Prep: First things first, let's preheat your oven to 400°F (200°C). While the oven is warming up, give your potato pieces a quick rinse, and get everything else prepped. Don't forget about the garlic – mince it finely; that's going to be important for the punch of flavor!
- The Marinade Magic: In a large bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried Italian herbs, salt, and pepper. This is our flavor base, and it smells heavenly already! This is the hero step you don't want to skip.
- Chicken and Veggie Bath: Add the chicken pieces, potatoes, red onion wedges, and bell pepper chunks to the bowl. Toss everything thoroughly to ensure each piece is coated in that lemon-herb goodness. Get in there with your hands, it's the best way to mix. Let it marinate while you prep your pan.
- One-Pan Assembly: Grab a large baking sheet and spread everything out in a single layer (or as close as possible). You might need two if you are making a very large batch. The goal here is to not overcrowd the pan; we want everything to roast, not steam. Overcrowding can create that steamed veggies, not roasted, scenario.
- Baking Time: Pour the gluten-free chicken broth over the vegetables and into the pan then place the baking sheet into the preheated oven, and bake for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. I like to check on it around the 25-minute mark, depending on the size of my chicken pieces. The temperature should be at 165°F (74°C) for a perfectly cooked chicken.
- Finishing Touch: Once everything is cooked as you like it, remove the pan from the oven and let it rest for a few minutes. Before serving, garnish with that fresh chopped parsley if you're feeling fancy and, well, because it looks so good!
Tips & Tricks for Your Perfect One-Pan Dinner
- Veggie Swap: Feel free to get creative with your veggies! Broccoli florets, carrots, zucchini, or even cherry tomatoes all work wonderfully in this recipe. Just be mindful of the cooking times; denser veggies (like carrots) may need a head start.
- Herb Heaven: Don't have dried Italian herbs? No problem! You can use a combination of dried oregano, thyme, and basil instead. Or go really wild and toss on some fresh rosemary or oregano if you have it growing in your garden.
- Spice it Up: If you like a little heat, add a pinch of red pepper flakes to the marinade mixture. It'll add a lovely kick.
- Extra Lemon Love: If you're a true lemon lover like I am, add a few slices of lemon to the pan while baking. It not only infuses more flavor but also looks beautiful, too.
- Make Ahead Magic: You can prep all your ingredients in the marinade and leave it in the fridge for up to 24 hours before baking. This is super beneficial for those really busy days.
Recipe Card: One-Pan Lemon Herb Chicken and Veggies
Yields: 4 servings
Prep time: 15 minutes
Cook time: 30-35 minutes
Ingredients:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 pound baby potatoes, halved or quartered
- 1 large red onion, cut into wedges
- 2 bell peppers (any color), cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 lemon, juiced and zested
- 2 tablespoons olive oil
- 1 tablespoon dried Italian herbs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup gluten-free chicken broth
- Fresh parsley, chopped, for garnish (optional)
Instructions:
- Preheat oven to 400°F (200°C).
- In a large bowl, whisk olive oil, lemon juice, zest, garlic, Italian herbs, salt, and pepper.
- Add chicken, potatoes, onion, and bell peppers to the bowl; toss to coat.
- Spread everything in a single layer on a large baking pan.
- Pour chicken broth over the veggies.
- Bake for 30-35 minutes, until chicken is cooked through and veggies are tender.
- Garnish with fresh parsley, if desired.
- Serve and enjoy!
Product Recommendations:
For this recipe, a good baking sheet is essential for effortless roasting and cleanup. And, if you like to marinade in something a bit more substantial than a bowl, I find that baking dish are awesome to both hold the meal, marinate and cook all in the same space.
And there you have it! A simple, delicious, and totally foolproof gluten-free meal that will win over even the pickiest eaters. I hope you love this recipe as much as my family does! Let me know how it goes in the comments below! Happy cooking!
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